Vegetarian Chili and Cornbread Casserole

  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 4-6 servings
Ratings (6)

Vegetarian Chili and Cornbread Casserole. With beans and mock meat for plenty of protein, this easy vegetarian and vegan chili casserole can be prepared in just a few minutes, and can be a great way to use up leftover chili, if you have some. If you like corn bread, you'll like this recipe.

See also: 10 weeknight vegetarian casserole recipes

What You'll Need

  • 4 15 ounce cans kidney beans, well drained
  • 2 cups vegetarian ground beef substitute
  • 1 cup corn
  • 2 15 ounce cans tomato sauce
  • 2 tbsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/3 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 2 cups cornmeal
  • 1 1/2 cups whole wheat flour
  • 1 tbsp baking powder
  • 2 cups soy milk (or another non-dairy milk substitute)
  • 1/4 cup vegetable oil
  • 1 tbsp maple syrup

How to Make It

Pre-heat the oven to 375 degrees. In a large mixing bowl, mix together the beans, beef substitute, corn, tomato sauce and spices and spread in the bottom of a large baking pan.

In a separate bowl, combine the cornmeal, flour and baking powder. Slowly whisk in the soy milk, oil and maple syrup, stirring just until combined. Pour this cornbread batter over the chili mixture and spread in the dish.

Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.

You could also make this recipe using any kind of leftover chili or canned vegetarian chili.

Need some more simple vegetarian recipes for home cooked  meatless meals? Here's a few resources to get you cooking: